Grab a taste of Mexico with our Spicy Baked Bean Enchiladas, filled with tender chicken thighs, Branston Beans and mixed peppers.
Spicy Branston Bean Enchiladas
Made with Branston Beans
Ingredients
Serves 3 (six large tortilla wraps )
6 x tortilla wraps
For the filling:
500g Branston Beans, drained of sauce (keep this to one side)
20g cooking oil
640g chicken thigh pieces
2 x medium white onions, sliced
2 x red peppers, sliced
2 x green peppers, sliced
Pinch of cracked black pepper
¾ tsp salt
25g garlic puree
50g tomato puree
1 tsp cajun spices
200g chopped tomatoes
15g chilli paste
1 chicken stock pot dissolved into 250ml water
For the sauce:
200g tomato passata
150g Branston Beans juice
Pinch of cayenne pepper
100g extra mature cheddar
75g grated mozzerella
¼ tsp dried oregano
For the topping:
75g extra mature cheddar
1g grated mozzarella
Sprinkle of dried oregano
Method
- In a pan over a medium/high heat, add the cooking oil and chicken thigh pieces. Fry for 5 minutes until the chicken is sealed all over.
- Next, add the onions and peppers and fry for another 5 minutes.
- Add the salt, garlic, cajun spices and chilli paste. Fry for a further five minutes.
- Add the chicken stock and tomato puree.
- Drain the sauce from the beans (keep the sauce to one side) and add the beans into the pan.
- Cook for 10 – 15 minutes, or until the excess liquid has evaporated.
- In a bowl, mix the passata, cayenne pepper, and the sauce from the Branstons Beans.
- Split the chicken mix into the six tortilla wraps, roll up each wrap, and place into a large deep oven-proof roasting tray.
- Pour the sauce over the top of the wraps.
- Sprinkle the cheese and oregano over the top of the sauce.
- Bake in the oven at 180c (fan) for 35 minutes, until the cheese has turned golden.
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